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Traditional Lamb Stew Recipe
Traditional Lamb Stew Recipe photo by Taste of Home

Traditional Lamb Stew Recipe

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From Fort Collins, Colorado, Margery Richmond writes, "This is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it."
TOTAL TIME: Prep: 10 min. Cook: 1 hour
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Cook: 1 hour
MAKES: 4 servings


  • 1-1/2 pounds lamb stew meat
  • 2 tablespoons olive oil, divided
  • 3 large onions, quartered
  • 3 medium carrots, cut into 1-inch pieces
  • 4 small potatoes, peeled and cubed
  • 1 can (14-1/2 ounces) beef broth
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1-1/2 teaspoons minced fresh parsley
  • 1-1/2 teaspoons minced chives
  • 1/2 teaspoon minced fresh thyme


  1. In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; Bring to a boil.
  2. Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender.
  3. With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside.
  4. In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through. Yield: 4 servings.
Originally published as Traditional Lamb Stew in Taste of Home April/May 2004, p19

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Nov. 2, 2015

"This was a great recipe, the adults as well as the kids enjoyed it, it is officially in the rotation. I did double the broth and of course the flour and seasonings. I also put the meat and juices in the oven without the veggies for a half hour and then added the veggies and baked for an hour. It was easy, beautiful and delicious. Thanks much for the recipe."

Reviewed Apr. 9, 2015

"Great recipe. I doubled the beef broth to get all my vegetables covered. 1 1/2 hours in the oven.. Also doubled the spices to accommodate the extra broth. I used two tablespoons of flour, and still had to use a tablespoon of corn starch in order to get the gravy to thicken."

Reviewed Jan. 6, 2015

"Delicious but I did make one simple change, I deglazed the pot with some red wine before adding potatoes and broth. I also added parsnips and mushrooms as I had them in the house and they needed to be eaten."

Reviewed Apr. 3, 2014

"Best lamb stew I have ever had."

Reviewed Nov. 2, 2013

"Absolutely wonderful recipe. So very delicious. Fresh herbs at the last minute. Does not require white wine which I never have on hand."

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